Hot Chocolate Macaroons
Serves: 20
 
Ingredients
  • 1¾ cups sweetened flaked coconut
  • ¼ cup almond flour
  • ¼ cup Dutch process cocoa powder
  • ¼ teaspoon fine sea salt
  • ⅓ cup pure maple syrup
  • 2 tablespoons coconut butter*, melted
  • 1 ounce dairy-free dark chocolate*, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Garnish: melted dairy-free dark chocolate*
Instructions
  1. Preheat oven to 275°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut, almond flour, cocoa powder, and salt.
  3. In a medium bowl, whisk together maple syrup, coconut butter, melted chocolate, and vanilla extract. Add syrup mixture to coconut mixture, stirring until well combined.
  4. Using a 1-tablespoon levered scoop, drop heaping balls of coconut mixture approximately 1 inch apart on prepared baking sheet.
  5. Bake for 15 minutes. Rotate pan. Bake until dry to the touch, 10 to 13 minutes more. Let cool on pan for 5 minutes. Transfer macaroons to wire racks. Let cool completely.
  6. Garnish cooled macaroons with melted dark chocolate, if desired. Refrigerate until chocolate sets, approximately 10 minutes.
Notes
*We used Nutiva Coconut Manna coconut butter and Hu Dark Chocolate Gems.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hot-chocolate-macaroons/